PEACHES AND CREAM BREAD

PEACHES AND CREAM BREAD image

Yield 10 Servings

Number Of Ingredients 12

12 Rhodes Dinner Rolls, thawed and risen
1 3-ounces cream cheese
2 tablespoons sugar
2 teaspoons flour
1 egg yolk
1 teaspoon vanilla
1 15-oz can sliced peaches drained or 2-3 ripe fresh peaches (peeled and sliced)
Topping:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
fresh peach slices, if desired

Steps:

Press 6 rolls together and roll into a 10-inch circle. Place in a 9-inch sprayed springform pan. Beat together cream cheese, 2 tablespoons sugar, flour, egg yolk, and vanilla. Spread evenly over dough. Arrange peaches evenly over cream cheese mixture. Press remaining 6 rolls together and roll to a 10-inch circle. Place over peaches. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and bake at 350°F for 15 minutes. With a sharp knife, make several slits in top layer. Bake an additional 15-20 minutes. Combine topping ingredients. Spread over baked bread and continue baking for 10 minutes. Cook completely and garnish with fresh peaches if desired.